Malviya Rishabha, Jha Sheetal, Fuloria Neeraj Kumar, Subramaniyan Vetriselvan, Chakravarthi Srikumar, Sathasivam Kathiresan, Kumari Usha, Meenakshi Dhanalekshmi Unnikrishnan, Porwal Omji, Sharma Akanksha, Kumar Darnal Hari, Fuloria Shivkanya
Department of Pharmacy, SMAS, Galgotias University, Greater Noida, Gautam Buddh Nagar 201310, India.
Faculty of Pharmacy, AIMST University, Kedah 08100, Malaysia.
Polymers (Basel). 2021 Feb 18;13(4):610. doi: 10.3390/polym13040610.
The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature's effect on the rheological behavior of the polymeric solution was studied. In addition to this, the temperature coefficient, viscosity, surface tension, activation energy, Gibbs free energy, Reynolds number, and entropy of fusion were calculated by using the Arrhenius, Gibbs-Helmholtz, Frenkel-Eyring, and Eotvos equations, respectively. The activation energy of the gum was found to be 20.46 ± 1.06 kJ/mol. Changes in entropy and enthalpy were found to be 23.66 ± 0.97 and -0.10 ± 0.01 kJ/mol, respectively. The calculated amount of entropy of fusion was found to be 0.88 kJ/mol. A considerable decrease in apparent viscosity and surface tension was produced when the temperature was raised. The present study concludes that the tamarind seed polymer solution is less sensitive to temperature change in comparison to gum, gum and gum. This study also concludes that the attainment of the transition state of viscous flow for tamarind seed gum is accompanied by bond breaking. The excellent physicochemical properties of tamarind seed polymers make them promising excipients for future drug formulation and make their application in the food and cosmetics industry possible.
对罗望子种子聚合物的流变特性进行了表征，以探讨其在食品和制药行业实现商业化的可能性。采用水作为溶剂、乙醇作为沉淀剂提取种子聚合物。研究了温度对聚合物溶液流变行为的影响。此外，分别使用阿伦尼乌斯方程、吉布斯 - 亥姆霍兹方程、弗伦克尔 - 艾林方程和厄缶方程计算了温度系数、粘度、表面张力、活化能、吉布斯自由能、雷诺数和熔融熵。发现该胶的活化能为20.46±1.06kJ/mol。发现熵变和焓变分别为23.66±0.97和 -0.10±0.01kJ/mol。计算得到的熔融熵为0.88kJ/mol。温度升高时，表观粘度和表面张力显著降低。本研究得出结论，与[此处原文可能有误，未明确提及的几种胶]相比，罗望子种子聚合物溶液对温度变化不太敏感。该研究还得出结论，罗望子种子胶达到粘性流动的转变状态伴随着键的断裂。罗望子种子聚合物优异的物理化学性质使其成为未来药物制剂中有前景的辅料，并使其在食品和化妆品行业的应用成为可能。
